Vegan Lemon Yogurt Cake

Prep Time: 15m | Cook Time: 45m | Servings: 8

Ingredients

Cake

• 1/4 cup (60g) vegan butter, melted
• 1 tbsp lemon juice
• 1/4 cup (60ml) soy milk
• 1/2 cup (150g) So Delicious Vegan Yogurt
• 3/4 cup (160g) caster sugar
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups (180g) all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tbsp cornstarch
• Zest of 1 lemon

Buttercream

• 200g vegan butter
• 300g icing sugar
• 1 tsp vanilla bean paste
• 1/4 tsp salt
• 1 tbsp soy milk

Instructions

Preheat the Oven: Preheat the oven to 180ºC. Grease a 20cm round cake tin and line with parchment paper if necessary.

Mix Wet Ingredients: In a large mixing bowl, whisk together the melted vegan butter, lemon juice, soy milk, vegan yogurt, caster sugar, and vanilla extract until well combined.

Combine Dry Ingredients: Add the flour, baking soda, salt, cornstarch, and lemon zest into the wet mixture. Stir until just combined.

Bake the Cake: Pour the cake batter into the prepared cake tin and smooth the top. Bake for 40-45 minutes, or until a skewer comes out clean when inserted into the center of the cake.

Cool the Cake: Allow the cake to cool completely before icing.

Prepare the Buttercream: To make the buttercream, beat the vegan butter, icing sugar, vanilla bean paste, salt, and soy milk together for 2-3 minutes using electric beaters until light and fluffy.

Ice the Cake: Spread the buttercream evenly over the cooled cake. Top with fresh berries or edible flowers (e.g., pansies, cherry blossoms, or nasturtium leaves) for a decorative touch.

Serve and Enjoy! Slice, serve, and enjoy this zesty vegan lemon cake with a smooth vanilla buttercream topping!